Directions:
Wash and coarsely dice the tomato and cucumber (if the cucumber isn’t organic or if the skin is really tough, you should peel it). Dice the onion finely. Mix the veggies together in a bowl and add the rest of the ingredients. Mix well. Store, covered, in the refrigerator and serve very cold. The longer it sits, the better it gets. You can tone it down by reducing (or eliminating) the hot pepper — or tone it up by adding more! Serve with crusty bread or over cold rice.

This recipe modified from “Thai Cucumber Salad,” found in “Still Life with Menu” by Mollie Katzen.